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Yellow Gazpacho with Sourdough Croutons

Crunchy sourdough croutons, cucumbers, peppers, and cherry tomatoes make a lively garnish for

this flavorful soup. If you can't find yellow tomatoes, use red ones for an equally delicious version.

Yields about 9 cups.

3-1/2 lb. ripe yellow tomatoes, peeled, seeded, and chopped

1 yellow bell pepper, cored, seeded, and coarsely chopped

1 red onion, coarsely chopped

1 cucumber, peeled, seeded, and chopped

1/4 cup white-wine vinegar

3 large cloves garlic, finely chopped

3 Tbs. extra-virgin olive oil

1 slice stale bread (crust removed), soaked in water and squeezed dry

Salt and freshly ground black pepper

FOR THE GARNISH:

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

3 cloves garlic, crushed

6 slices sourdough bread (crusts removed), torn into 3/4-inch pieces

1/4 cup diced green bell pepper

1/4 cup peeled, seeded, and chopped cucumber

1-1/2 cups cherry tomatoes, quartered (use a mix of colors)

1/4 cup diced red onion

In a bowl, mix the tomatoes, yellow pepper, onion, cucumber, vinegar, garlic, olive oil, and bread.

In a blender, purée the mixture in batches at high speed until very smooth, about 3 min. Pass

through a coarse strainer. Stir in 2-1/2 tsp. salt and 1/2 tsp. pepper. Refrigerate until well chilled, at

least 1 hour. Taste and add more salt and pepper if needed.

To make the garnish--Heat the oven to 375°F. In a small saucepan, melt the butter in the oil over

medium-high heat. Add the crushed garlic and cook, stirring occasionally, until the garlic is a light

golden color, about 1 min. Discard the garlic. Spread the torn pieces of bread in a single layer on a

baking sheet, drizzle with the butter and oil mixture and toss well. Bake, tossing the bread cubes

occasionally, until golden, 10 to 12 min.

To serve--Ladle the chilled soup into serving bowls and garnish with the toasted bread, green

pepper, cucumber, tomatoes, and red onion.

Joanne Weir grows tomatoes at her home in San Francisco. She's a cooking teacher and the

author of the forthcoming book, You Say Tomato (Broadway Books, 1998). Photos except where

noted: Rita Maas.